Canning

The other evening Emily (David's sister) called and we got to talking about food storage (what else do you talk to Emily about!?) and specifically canning and everything that we have canned this year. Well, I got thinking about the abundance of food that we have preserved this summer. I went out to the freezer, and the food storage room and this is what we have “put up” this summer, so that throughout the year we can “put it away”. I was impressed with my list—and it isn’t to brag, but to show you that if you really work at it—you can get a wonderful, healthy food storage without breaking the bank—just your back! Most of my supplies I’ve collected over the years from garage sales, want-ads, and friends giving me stuff. Believe me, if you get serious about canning, you’ll be able to get what you need. Just start asking around.

What you need for a successful canning season: Supply of veggies, fruit—especially anything that is “Free for the Picking”
Endless supply of jars, lids, bands.
A VERY high tolerance for a sticky kitchen floor and fruit flies (This is what caused my first “canning breakdown”). An outside set-up is ideal.
A big kitchen would be nice, but a small one will do. The only time I’ve wanted a bigger kitchen is when I can. You always need more counter space and another sink!
Lots of kids to pick apples, crank the strainer and sample end products. Grace is great at getting the skins off the tomatoes.
A patient husband. (One day David came home to 4 ladies, 13 kids, a BIG mess and nothing but 100 quarts of applesauce for dinner. Another time he called me while at work and asked what I was doing. I said, “canning”. Pause on his end. My reply, “It’s OK, I’m at April’s house and her husband is out of town for a few days.)
Don’t put any of your canning supplies away, because you will need them again in a few days.
A good apron—to constantly wipe your hands on.
The most important thing is to have friends who are as crazy as you and who can’t stand to see “fruit rot on the tree”. As long as there are empty jars, we need to fill them.
(As I was inventorying my food storage, I found about 15 empty quart jars, so I guess I am ready for another round.)



Applesauce 20+ quarts 5 pints
Apple Butter 18 pints (gave several to the couple who gave us their apples)
Apples Pie Filling 28 quarts (already eaten a few quarts—great on crepes and pancakes)
Apples Juice 16 quarts (Peter drank nearly a whole quart himself—natural enema!) My friend’s husband made a press—it is really neat. We spent the day making juice together.
Apple Pulp 8 quarts


Blackberry Jam 8 pints (This is what is left from last summer)
Strawberry Jam 9 pints (Tastes good—but I think freezer jam is better—and easier!)
Sour Cherry Syrup-Jam 12 quarts (Really good—the jam didn’t thicken, so it is syrup!)

Tomato Soup 15 quarts (From last year)
Tomato Base 9 quarts 6 pints (This was supposed to be salsa—but was very soupy—I use it as a base for chili and vegetable soup)
Spaghetti Sauce 10 quarts (This is what is left from last year)
Whole Tomatoes 39 quarts 10 pints
Salsa 9 quarts 9 pint

Dried Onions and Peppers 2 quarts
Dried Roma Tomatoes 7 quarts

Turkey Crawl Beans 35 quarts
White Half-Runner Beans 4 quarts (These are REALLY good—already eaten a few quarts)

Turkey/Chicken 4 quarts 3 pints (We’ve eaten lots of this—intimidating to do at first, but really very simple. I had my “expert” canning friend come and help me. Just get a Ball Book and follow the directions. I use the chicken and turkey (usually cheaper) interchangeably in recipes. It is so nice to open a can of chicken for soups, enchiladas, and casseroles or even sandwiches. It cuts the prep time way down. It’s good to do this when the craze of the “typical” canning season is over—turkey is really inexpensive in November and December). You do need a pressure cooker for this.

I did find one jar that was “unidentifiable”—I think it is chow-chow (explaining this could be a blog on its own!) that someone gave to us.

In Freezer:
Applesauce 30 quarts
Peaches Slices 10 quarts
Peach Jam 10 quarts 10 pints
Zucinnhi 12 quarts (I shredded it and froze it to use in bread, muffins—hope it works)

Corn on the Cob 5 bags with 8 ears each
Corn off the cob 8 quarts (Really good and sweet—very EASY—I’m going to do WAY more of this next year!)

We’ve already enjoyed eating many things. Usually, I like to wait until harvest season is over, but if we continually eat things I’ve canned, then my supply of empty jars is stable.

The apples were from the orchard. Tomatoes, peppers, and zucinnhi from our garden. My friend April has a HUGE garden and when you go help, she gives you plenty of produce (beans, tomatoes)! Apples from neighbors, I even made some new friends in our neighborhood when I asked if I could have their peaches that were falling to the ground. They were more than willing to share. I also got two bushels of peaches from a fruit stand—they were on the verge of going bad, so they gave them to me! (I guess they feel bad when you show up with a carload of grubby kids---we had been camping at Roan Mountain—we must have looked pretty hard-up.) I bought the corn from a local farm and also some blackberries from a fruit stand, and of course the turkey and chicken. Everything else was just “sweat of the brow”. I love to can and am thankful to have friends who are as equally crazy as I am!